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Fresh Tomato Cilantro Soup

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  Fresh tomatoes 2 Pound
  Olive oil 1 Tablespoon
  Onions 4 Ounce, chopped (2 Medium)
  Carrot 2 Ounce, peeled and coarsely shredded / chopped (1 Medium Size)
  Garlic clove 1 Large, minced / crushed through a press
  Chicken stock/Canned broth 1 Quart
  Long grain white rice 1⁄3 Cup (5.33 tbs)
  Bay leaf 1⁄2
  Dried basil 1⁄4 Teaspoon, crumbled
  Dried thyme 1⁄4 Teaspoon, crumbled
  Salt 1 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Sugar 1 Teaspoon
  Finely chopped cilantro 3 Tablespoon (Fresh Coriander)

1. Peel the tomatoes either by skewering one at a time onto a long fork and turning slowly over a gas flame until blistered all over or by dropping into boiling water for 10 seconds and then dipping into cold water. In either case, the skin can then be pulled or rubbed off. Halve the tomatoes crosswise and then gently squeeze out the seeds. Cut out and discard the stem end and chop the tomatoes; you will have 2 1/2 to 3 cups chopped.
2. Spoon the oil into a nonreactive medium saucepan or soup pot. Over moderate heat, add the onions and carrot and saute until softened, about 5 minutes. Add the garlic and cook for 1 minute longer. Add the tomatoes, chicken stock, rice, bay leaf, basil, thyme and salt. Bring to a boil, stirring frequently, over moderate heat. Reduce the heat, partially cover, and simmer, stirring once in awhile, until the rice is very tender, about 30 minutes. Remove from the heat; discard the bay leaf. Set aside to cool slightly. Puree the soup in a food processor or blender. Add the pepper, sugar and cilantro. Serve hot.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 975 Calories from Fat 259

% Daily Value*

Total Fat 29 g45%

Saturated Fat 5.6 g28%

Trans Fat 0 g

Cholesterol 28.4 mg9.5%

Sodium 3405.8 mg141.9%

Total Carbohydrates 144 g48.1%

Dietary Fiber 17.8 g71.2%

Sugars 51.8 g

Protein 40 g79.1%

Vitamin A 405.9% Vitamin C 239.7%

Calcium 27.6% Iron 48.7%

*Based on a 2000 Calorie diet

Fresh Tomato Cilantro Soup Recipe